I’ve always loved the saying, “everything in moderation, including moderation.” This is how I think about cooking and eating in general; I usually like to cook and eat pretty healthily, but sometimes I like to just roll around in cream and butter and cheese. And not low fat cheese, and I Can’t Believe It’s Butter.
This Hot Corn Queso Dip is that kind of recipe. But look….there’s corn in it, too! And scallions! And you can sprinkle radishes on top! That’s kind of healthy. Let’s call this “Hot Corn Dip. “ Or, “Hot Corn Dip That’s So Good You Might Cry a Little, But Not In An Undignified Way.”
I think it’s clear that I earned a double major in both English and American Literature. Bam.
Yes definitely, absolutely make this when fresh corn is in season. It’s a lovely new way to use up those ears of corn that seem to be growing out of the woodwork in July through September. And even though the corn is of course slightly smothered in cheese and creaminess, you can still taste that sweet, clean flavor. But don’t be shy about using frozen corn off season. Did I mention that it’s smothered in cheesy creaminess?
Once when I made this I had some pickled jalapeños in the fridge, so I roughly chopped them and sprinkled them over the top, and it was such a great addition. The next time (and clearly time time we shot the recipe) I had some radishes and scallions, so I slivered them up for a delicate bit of crunch on top.
I think minced fresh jalapeno would also be a good addition on top, or mixed right in. Basically you should feel free to poke around in your fridge and find whatever you think would add some color, crunch, heat, texture, etc. and sprinkle that thing all over this dip.
More Hot Dip Recipes for Your Next Party:
- Classic Swiss Fondue
- Rosy Hot Goat Cheese and Sundried Tomato Dip
- Queso Fundido with Chorizo
- Hot Creamy Mushroom and Spinach Dip
Hot Corn Queso Dip
- 2 cups fresh or frozen and thawed corn kernels
- 1 cup half and half or whole milk or a combo
- 2 to 3 teaspoons pureed chipotle in adobo
- 1 tablespoon canola vegetable or olive oil
- 4 scallions white and light green parts, thinly sliced
- 2 cups (½ pound) shredded Monterey Jack
- Julienned radishes sliced scallions, and/or chopped pickled jalapenos to sprinkle on top (optional)
- Tortilla chips or pita chips to serve
- In a food processor or a blender, pulse the corn with the milk and chipotle puree until it becomes a coarse puree.
- Preheat the broiler. Heat a heavy medium-sized skillet, preferably cast iron, over medium high heat. Add the oil, then add the scallions and stir for about 3 minutes, until they become tender. Add the corn puree, and the cheese and stir frequently until everything is blended and the cheese is melted, about 4 minutes. Transfer the pan to the broiler for about 1 minute until the top is nicely browned. Let it sit for a couple of minutes to thicken up a bit.
- Sprinkle on the radishes and jalapenos, as desired and serve in the skillet, warning everyone to mind the hot pan. Serve with the tortilla chips.
Made this recipe? Post a photo of your delicious creation on Instagram with our hashtag #dinnersolved